Topping Rose House’s First Cooking Class with Chef Kyle Koenig

Chef Kyle Koenig explained the virtues of roasting and how to achieve caramelization with meat and vegetables.

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Manager Andrew Borgia was the creator of the Montauk Mule, the cocktail that began the evening with each person mixing their own classic Topping Rose House Cocktail, with some ginger muddling and all.

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The begin the evening, the class was instructed on the making of the Topping Rose House cocktail, the Montauk Mule.

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The Montauk Mule being constructed with 1/2 ounce of lemon juice.

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Put on the top and give it a good shake.

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And to finish this classic cocktail, fill the balance of the glass with ginger beer and you have a Montauk Mule.

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Details: Topping Rose House Chef Kyle Koenig spoke to the group about roasting as a method of cooking, which was carried throughout all courses of the meal preparation.

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Edgar Tapia assembles the chickens on a pan on their way to the oven.

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Here is the chicken, stuffed with a lemon wedge and the fresh herbs, including sage, ready to be stuffed beneath the skin and into the cavity.

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These are chicken the participants stuffed with fresh herbs and trussed for perfect roasting in the Topping Rose House oven awaiting the magic temperature of 151°.

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The roasted chicken after reaching the internal temperature are removed from the oven and let to stand

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The chickens out of the oven and carved into quarters, sprinkled with coarse salt ready for plate.

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5 Idaho potatoes to 1 Yukon Gold potato, roasted, scrapped out into a food mill, are the first steps to making perfect gnocchi.

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The roasted potatoes are processed through a food mill to achieve a fine, consistent texture, necessary to making a good gnocchi.

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The roasted potatoes are processed through a food mill to achieve a fine, consistent texture, necessary to making a good gnocchi.

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After the potatoes have been roasted and put through a food mill, then spread out on a clean surface then slightly beaten egg yokes are poured over the cooled potatoes, before incorporating them into the mixture

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This participant is gently rolling the gnocchi on a floured surface, made from potatoes, egg yoke and flour, working to achieve a consistent thickness before cutting it into smaller pieces.

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Once the gnocchi is rolled out evenly, it is then cut into smaller pieces, ready for the pot of salted boiling water.

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After the gnocchi has been rolled out into long even rolls it gets chopped into small pieces.

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Gnocchi! rolled around a little on a try dusted with flour, just before they are ready to cook.

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With gnocchi it's a few at a time, so as not to decrease the temperature of the not-too-hard-boiling salted water that keeps them in form during the cooking process.

The menu focused on roasting, starting with herb-stuffed chicken and on to a melange of winter vegetables of cauliflower, Brussels sprouts, baby carrots and wild mushrooms, teased into perfect caramelization and a great complement to a winter's meal.

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Chef Kyle Koenig and sous chef Edgar Tapia demonstrate their technique for roasting winter vegetables, tossing the pans with just the right amount of butter and heat to bring out the natural flavors and caramelization.

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These roasted baby carrots are bright in color and glistening with caramelization.

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Pan-roasted purple and green cauliflower florets are some of the best the winter season.

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Pastry chef Cassandra Shupp is setting up the bowls for the cooking class participants to try their hands at making the perfect crumb topping.

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Once the crumb topping is mixed, Cassandra Shupp demonstrates how to crumble the mixture just right before refrigeration and later topping the cake and roasted fruit.

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After all of the demonstrations, the food the class prepared is plated seen here with mixed roasted vegetables and the roasted herb chicken.

The Topping Rose House in Bridgehampton closed the restaurant December 18 to everyone except those attending the restaurant and inn’s first cooking class. These classes will be held once a month throughout the winter season with the skilled staff including Chef Kyle Koenig in the spacious state-of-the-art kitchen.